Food Matching

Shellfish & Fish

Subtle flavours are the order of the day with shellfish. Classic French wines include chablis or muscadet, but any chilled and very dry white will work well. For grilled prawns, a rosé or a light and inexpensive sparkling wine are perfect companions. Chilled beaujolais can also be a really different accompaniment to oily fish. Always consider the method of cooking and accompanying sauces and try to match according to acidity and weight of flavour.